Fruit & Choc Filled Shortbread Cookies

Corinne makes delicious Shortbread Cookies with a fruity, spicy, chocolatey filling!

Fruit & Choc Filled Shortbread Cookies
Time 30 mins | Makes 12
Ingredients

Fruit Mince

  • 1/2 cup Dates
  • 1/8 cup Naked Ginger
  • 1/4 cup Sultanas
  • 1/8 cup Cranberries
  • 1/4 cup Apricots
  • juice of 1 Orange
  • Zest of 1 Orange, 1 Lemon, 1 Lime
  • 1/2 cup Water
  • 1 Star Anise
  • small Cinnamon Stick
  • 2 – 3 Cloves

Fruit Mince Ganache 

  • 1/2 cup chopped Dark Chocolate
  • 1/8 cup boiling Water
  • 1/2 cup Fruit Mince (Above)

Shortbread Cookie Dough

  • 1 1/2 cups Spelt Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Bi-Carb Soda
  • 1/4 cup Coconut Sugar
  • 2 tsp Vanilla Extract
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp ground Cloves
  • 5 tbsp Coconut Oil
  • 2 – 3 tsp Almond Milk

Method

First preheat the oven to 180°C.

Start by making the Fruit Mince. First finely chop all the dried fruit. Next combine all the ingredients together in a pan, bring to the boil then simmer for 5 mins and leave to cool. This can be stored in the fridge for up to a week, just be sure to remove the hard spices before use.

To make the Fruit Mince Ganache simply combine the chocolate and the water together in a bowl thin stir in 1/2 a cup of the Fruit Mince (remember the leftover Fruit Mince can be stored and eaten with anything else).

Now to make the Cookies. Simply blend all the ingredients together in a food processor to form a dough. Next roll the dough into balls and push a small amount of the Fruit Mince ganache into each one (alternatively you can just use the plain Fruit Mince of you don’t want the chocolate). Flatten the balls onto a tray and bake for 10 – 15 mins.

Once cooked and cooled you can drizzle some melted chocolate over the top if you like.

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